Ingredients
6 Scotch bonnet peppers
2 cups thinly sliced or shredded cabbage
1/2 cup thinly sliced or shredded carrots
1/4 cup thinly sliced or shredded onions
4 whole cloves
1 tsp salt
8 to 10 peppercorns (optional)
3 cups vinegar
Directions
1.Snip off the stem of the peppers, cut each into 4 pieces, and keep the
seeds. Place hot peppers, cabbage, carrots, onion, cloves, salt, and
peppercorn in a quart size jar. Then add vinegar.
2.Close jar tightly and let sit at least 24-48 hours before serving.
3.Serve with meat or fish.
We put this sauce on everything
jean tisdahl
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